Today, Fresh Garlic Bread
Tags: Food Gardening
Last year I tried to grow garlic but the heads were too small to be useful. We are tenacious so we gave it another try in a bed that had been heavily mulched with composted manure & seaweed.
A few days ago we harvested the garlic that we planted last fall in our home garden in the yard. We tried several varieties to see which do well in our garden environment.
Some were measly, some big, plump and juicy. I had never used garlic that fresh before. It is juicy, crisp, sharp and it snapped when I cut into it; it's nothing like the rubbery, dull garlic that sells at the grocery stores. Fresh garlic is so pungent that it has a gentle burn to it, it tingles the mouth, and the aroma is - wow - almost indescribable. Now I am sold on home grown garlic. Never again will I buy garlic if I don't have to.
I can't resist the urge to make bread with it. You'll know when the semolina garlic bread is done, you'll be able to smell the heady aroma wafting from the kitchen.
Last year I tried to grow garlic but the heads were too small to be useful. We are tenacious so we gave it another try in a bed that had been heavily mulched with composted manure & seaweed.
A few days ago we harvested the garlic that we planted last fall in our home garden in the yard. We tried several varieties to see which do well in our garden environment.
Some were measly, some big, plump and juicy. I had never used garlic that fresh before. It is juicy, crisp, sharp and it snapped when I cut into it; it's nothing like the rubbery, dull garlic that sells at the grocery stores. Fresh garlic is so pungent that it has a gentle burn to it, it tingles the mouth, and the aroma is - wow - almost indescribable. Now I am sold on home grown garlic. Never again will I buy garlic if I don't have to.
I can't resist the urge to make bread with it. You'll know when the semolina garlic bread is done, you'll be able to smell the heady aroma wafting from the kitchen.